Technology - Catering

Curriculum Intent

We believe that within Technology here at Havant Academy the subjects should inspire, challenge and motivate learners so that they build skills of independence, resilience, creativity and problem solving, whether inside or outside of the classroom through specialist teaching in food/catering, graphics, product design and textiles. 

Technology aims to provide students with a broad and aspirational curriculum. We foster an appreciation of the diverse world that we live in, and seek to expand the horizons of our students through exposure to a varied and engaging curriculum with a mixture of useful everyday skills and an academic insight into the world of design across KS3. This will in turn prepare them for the practical and analytical skills needed throughout KS4.

We strive to make our curriculum enjoyable through our hands-on approach where students are encouraged to be creative, learn new skills, problem solve and create high-quality products that meet real-life briefs, although reading and comprehension are also essential skills that are encouraged in all Technology areas. Our curriculum builds in the use of key words and spellings along with the use of knowledge organisers to help all our students achieve through ‘working hard. being kind and having no excuses’ .

It is important our curriculum endeavours to challenge, motivate and inspire our students. We provide opportunities for students to be resourceful, innovative, problem solve, apply knowledge and values, use appropriate skills, consider safety and work outside their comfort zone in a range of mediums and contexts.

At KS4, students start to really refine their skills and techniques that they have learnt within the diverse curriculum at KS3, through the retrieval of their core and facilitating knowledge which they will use when progressing further. Here at Havant Academy we offer Level 1/2 Hospitality & Catering, a vocational course. By offering this subject, students will extend their knowledge and practical skills, culminating in showcasing these at the end of the course, by producing two restaurant standard dishes for a member of staff, to accompany a written piece of coursework which is designed to build upon their design skills around a brief, paying particular focus on the presentation of the food they produce whilst celebrating their achievements.